Pea and Butter Bean Mash with Pan-fried Salmon
By OcadoLife
Published on 05 September 2023
Cook, recipe writer and dedicated veg grower Kathy Slack’s Pea and Butter Bean Mash with Pan-fried Salmon recipe is a fresh and upbeat dish that takes next to no time to make. Also try Kathy’s Pea and Butter Bean Houmous with Griddled Courgette Wrap and her Butter Bean Soup with Crushed Pea Salsa. Looking for more fish recipes? Look no further.Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 4 skin-on salmon fillets
- 2 tbsp extra-virgin olive oil
- 175g frozen peas, defrosted
- 1½ (400g) tins butter beans, drained
- ½ lemon, zested and juiced, plus extra juice to taste, if needed, plus wedges for squeezing (optional)
- 1 small handful flat-leaf parsley, roughly chopped
- ¼ (70g) bag rocket, to serve
Method
Step 1
Pat the fillets dry, drizzle over 1 tbsp of the oil and season well. Put a large frying pan over a medium-high heat. When it’s hot, add the salmon, skin-side down, and cook for 3 mins, or until sizzling and crisp. Turn it over and cook for 2 mins more, or until just cooked through.Step 2
Meanwhile, make the mash. Put the defrosted peas, butter beans, lemon zest and juice, parsley and remaining 1 tbsp olive oil in a food processor with a big pinch of salt and whizz to create a thick, coarse mash. Check the seasoning – it may need more salt or lemon juice.Step 3
When the salmon is nearly ready, warm the mash in the saucepan – do this gently, so it doesn’t catch or boil. Divide it between 4 plates, then top with the salmon and serve with a scattering of rocket, and lemon wedges for squeezing over, if you like.